Ingredients Sour cream pudding
| cream | 1.0 (grain glass) |
| wheat flour, premium | 4.0 (table spoon) |
| chicken egg | 4.0 (piece) |
| sugar | 0.5 (grain glass) |
| lemon zest | 1.0 (table spoon) |
| butter | 1.0 (teaspoon) |
Method of preparation
Mix the fat sour cream with flour, sugar and, stirring constantly, boil, then cool, stir in the egg yolks, grated zest, add the whipped whites. Put the mass in a greased form and bake in the oven.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 254.3 kCal | 1684 kCal | 15.1% | 5.9% | 662 g |
| Proteins | 5.8 g | 76 g | 7.6% | 3% | 1310 g |
| Fats | 15.3 g | 56 g | 27.3% | 10.7% | 366 g |
| Carbohydrates | 24.9 g | 219 g | 11.4% | 4.5% | 880 g |
| Alimentary fiber | 0.01 g | 20 g | 0.1% | 200000 g | |
| Water | 23.1 g | 2273 g | 1% | 0.4% | 9840 g |
| Ash | 0.4 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 8.7% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 1.1% | 3750 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 4.4% | 900 g |
| Vitamin B4, choline | 111.5 mg | 500 mg | 22.3% | 8.8% | 448 g |
| Vitamin B5, pantothenic | 0.4 mg | 5 mg | 8% | 3.1% | 1250 g |
| Vitamin B6, pyridoxine | 0.08 mg | 2 mg | 4% | 1.6% | 2500 g |
| Vitamin B9, folate | 8 μg | 400 μg | 2% | 0.8% | 5000 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 2.6% | 1500 g |
| Vitamin C, ascorbic | 1.6 mg | 90 mg | 1.8% | 0.7% | 5625 g |
| Vitamin D, calciferol | 0.7 μg | 10 μg | 7% | 2.8% | 1429 g |
| Vitamin E, alpha tocopherol, TE | 1.1 mg | 15 mg | 7.3% | 2.9% | 1364 g |
| Vitamin H, biotin | 7 μg | 50 μg | 14% | 5.5% | 714 g |
| Vitamin PP, NE | 1.1628 mg | 20 mg | 5.8% | 2.3% | 1720 g |
| niacin | 0.2 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 88.6 mg | 2500 mg | 3.5% | 1.4% | 2822 g |
| Calcium, Ca | 44.7 mg | 1000 mg | 4.5% | 1.8% | 2237 g |
| Silicon, Si | 0.5 mg | 30 mg | 1.7% | 0.7% | 6000 g |
| Magnesium, Mg | 7.8 mg | 400 mg | 2% | 0.8% | 5128 g |
| Sodium, Na | 49.2 mg | 1300 mg | 3.8% | 1.5% | 2642 g |
| Sulfur, S | 58.6 mg | 1000 mg | 5.9% | 2.3% | 1706 g |
| Phosphorus, P | 82.3 mg | 800 mg | 10.3% | 4.1% | 972 g |
| Chlorine, Cl | 64.3 mg | 2300 mg | 2.8% | 1.1% | 3577 g |
| Trace Elements | |||||
| Aluminum, Al | 125.5 μg | ~ | |||
| Bohr, B | 10.7 μg | ~ | |||
| Vanadium, V | 10.8 μg | ~ | |||
| Iron, Fe | 1 mg | 18 mg | 5.6% | 2.2% | 1800 g |
| Iodine, I | 7.9 μg | 150 μg | 5.3% | 2.1% | 1899 g |
| Cobalt, Co | 3.1 μg | 10 μg | 31% | 12.2% | 323 g |
| Manganese, Mn | 0.0787 mg | 2 mg | 3.9% | 1.5% | 2541 g |
| Copper, Cu | 49.9 μg | 1000 μg | 5% | 2% | 2004 g |
| Molybdenum, Mo. | 4.7 μg | 70 μg | 6.7% | 2.6% | 1489 g |
| Nickel, Ni | 0.3 μg | ~ | |||
| Olovo, Sn | 0.6 μg | ~ | |||
| Selenium, Se | 0.8 μg | 55 μg | 1.5% | 0.6% | 6875 g |
| Titan, you | 1.3 μg | ~ | |||
| Fluorine, F | 22.6 μg | 4000 μg | 0.6% | 0.2% | 17699 g |
| Chrome, Cr | 1.4 μg | 50 μg | 2.8% | 1.1% | 3571 g |
| Zinc, Zn | 0.4751 mg | 12 mg | 4% | 1.6% | 2526 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 7.1 g | ~ | |||
| Mono- and disaccharides (sugars) | 0.4 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 153.5 mg | max 300 mg |
The energy value is 254,3 kcal.
Sour cream pudding rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin B2 – 11,1%, choline – 22,3%, vitamin H – 14%, cobalt – 31%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin H participates in the synthesis of fats, glycogen, the metabolism of amino acids. Insufficient intake of this vitamin can lead to disruption of the normal state of the skin.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
CALORIE AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Pudding with sour cream PER 100 g
- 162 kCal
- 334 kCal
- 157 kCal
- 399 kCal
- 47 kCal
- 661 kCal
Tags: How to cook, calorie content 254,3 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Pudding with sour cream, recipe, calories, nutrients